This creamy Pink Lemonade Pie is a great dessert for any time of year but it is particularly good for summer. So simple to prepare, you can even make this dessert on a hot summer day; it is no-bake so you don’t have to worry about heating up your kitchen while making it!

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There is a special feature when it comes to this Pink Lemonade Pie. You see, it has a longer shelf-life than other desserts because it is served directly from freezer to plate. Take my Easy Delicious Peach Pie – made with frozen peaches – for instance. It has to be consumed within a few days or it will be spoiled. This recipe can be prepared and served even weeks later.

How does that work? Just wrap the pie in plastic after it has been frozen and take it out of the freezer whenever you need it. Cut a slice or two and return the rest to the freezer. A cool creamy treat at a moment’s notice!

Preparation Tip: COLD IS BEST! Keep the lemonade concentrate frozen and the condensed milk and whipped topping in the refrigerator until it is time to make the pie.

Decorating: for an easy trim use canned whipped cream. It works best if done when you are serving your pie. Put a slice on the plate, shake the can, decorate and serve.

I made it last night and had some for breakfast. Here’s how I made mine: 2 9oz Graham Cracker Crusts 1 12-oz can Old Orchard Pineapple-Orange juice 2 14-oz cans Sweetened, Condensed Milk 24oz total Whipped Topping 2 8oz cans crushed pineapple in juice (drained well) Red and Yellow Food coloring

I made it the same way the instructions say, but added the crushed pineapple and used the entire thing of juice…so I just doubled everything else. Then I split it between the two pie shells…it still nearly overfilled them. But talk about delicious!

This will be a go-to recipe from now on. I plan on trying a number of different things, possibly using some frozen fruit.

This.recipe was in a cookbook for children published more than 40 years ago. I have bee, making it for that same time period and occasionally I trade the lemonade for drozen orange juice and use red and yellow food coloring. A great recipe

This recipe was in a children’s cookbook published more than.40 years ago and I have been making it for moree than 40 years it is quick easy and a good starting point for a young cook. No burnt or cut fingers with this one.

I make a version of this pie but the difference is instead of using grams for crust use crushed Ritz crackers a little sugar and melted butter!! It is the perfect match with the buttery Ritz with a touch of salt is so good with this pie! I also crush a few extra crackers and sprinkle on top!!

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Hi, I’m Christina!

I scour the internet, recipe boxes & cookbooks to bring you only the BEST recipes & products that earn my seal of approval. It Is a Keeper is your source for quick, easy and simple recipes for busy families. READMORE…